Looks really good. Making me hungry, and I just finished eating lunch! I've only done a pork butt on my WSM, just got it a week ago, but will be working my way up to brisket. Especially now that I know I can do a whole packer on the 18" WSM. Any tips you care to share? Do you inject your briskets? Do you have a target internal temp you shoot for prior to wrapping?